Harmonize labels names and use centering

A few reformating as well, commit mainly about consistency.

book/troubleshooting/crumb-structures.tex

@@ -1,5 +1,5 @@
 \section{Debugging your crumb structure}%
-\label{section:debugging-crumb-structure}
+\label{sec:debugging-crumb-structure}
 
 The crumb structure of your bread provides insights into how well
 your fermentation process has gone. You can also spot common flaws
@@ -7,6 +7,7 @@ arising from improper technique. This chapter will provide you with information
 that you can use to debug your baking process.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{crumb-structures-book}
   \caption[Debugging your crumb structure]{A schematic visualization of
       different crumb structures and their respective causes. The final bread's
@@ -18,6 +19,7 @@ that you can use to debug your baking process.
 \subsection{Perfect fermentation}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{open-crumb}
   \caption[Perfectly fermented bread]{The bread has a somewhat open crumb
       with areas featuring a honeycomb structure.}%
@@ -49,6 +51,7 @@ A good rule of thumb is to not touch your dough for at least 1--2~hours before s
 to achieve as open a crumb as possible.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{honeycomb}
   \caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost
       exclusive honeycomb crumb structure.}%
@@ -75,8 +78,10 @@ of this bread compared to an open crumb.
 \label{subsec:overfermented-dough}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fermented-too-long}
-  \caption[Overfermented sourdough bread]{A relatively flat dough that has many tiny pockets of air.}%
+  \caption[Overfermented sourdough bread]{A relatively flat dough that has
+      many tiny pockets of air.}%
   \label{fig:fermented-too-long}
 \end{figure}
 
@@ -154,6 +159,7 @@ room temperature briefly before refrigerating can be beneficial.
 \subsection{Underfermented}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
   \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
       gelatinized area.  The picture has been provided by the user
@@ -189,11 +195,12 @@ of air in your crumb. But in reality you fermented for too short a period
 of time.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fools-crumb}
   \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
       featuring an ear and several overly large alveoli. The picture has been
       provided by Rochelle from our community Discord server.}%
-  \label{fools-crumb}
+  \label{fig:fools-crumb}
 \end{figure}
 
 In a properly fermented dough, the alveoli help with the heat transfer throughout the dough.
@@ -215,7 +222,7 @@ do for your main bread dough. Assuming you use \qty{20}{\percent} starter
 calculated on the flour, use a 1:5:5 ratio to feed your starter. That would be
 \qty{10}{\gram} of existing starter, \qty{50}{\gram} of flour, \qty{50}{\gram}
 of water for instance.  To boost your yeast activity even more, you can
-consider making a stiff sourdough 
+consider making a stiff sourdough
 starter. The bacteria produces mostly acid. The more acidity
 is piled up, the less active your yeast is. The stiff sourdough starter
 enables you to start your dough's fermentation with stronger yeast activity
@@ -224,9 +231,10 @@ and less bacterial activity.
 \subsection{Not enough dough strength}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{flat-bread}
   \caption{A very flat bread without enough dough strength.}%
-  \label{flat-bread}
+  \label{fig:flat-bread}
 \end{figure}
 
 When a dough flattens out quite a lot during the baking process, the chances are
@@ -249,9 +257,10 @@ The last option to fix a dough with too little dough strength is to shape your d
 \subsection{Baked too hot}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{baked-too-hot-v2}
   \caption{A bread with very large alveoli close to the crust.}%
-  \label{baked-too-hot}
+  \label{fig:baked-too-hot}
 \end{figure}
 
 This is a common mistake that has happened to me a lot. When you bake your dough
@@ -280,10 +289,11 @@ turn the fan off, consider using a Dutch oven.
 \subsection{Baked with too little steam}
 
 \begin{figure}[h]
+  \centering
   \includegraphics[width=\textwidth]{no-steam}
   \caption[Bread baked with too little steam]{One of my earlier breads that
       I~baked at a friend's place where I~couldn't steam the dough properly.}%
-  \label{no-steam}
+  \label{fig:no-steam}
 \end{figure}
 
 Similar to baking too hot, when baking without enough steam, your dough's crust
@@ -304,11 +314,12 @@ tray on top of my dough, paired with a bowl full of boiling water towards the bo
 of the oven.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
   \caption[Measuring ambient and surface temperature]{An apple with 2 probes
       to measure ambient and surface temperatures of several steaming
       techniques in a Dutch oven.}%
-  \label{apple-experiment-temperatures}
+  \label{fig:apple-experiment-temperatures}
 \end{figure}
 
 Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice
@@ -325,19 +336,21 @@ the surface of the apple a lot quicker. When replicating this with a bread dough
 I~would achieve less oven spring.
 
 \begin{figure}[ht]
+  \centering
   \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature versus steaming technique]{A chart showing how
       the temperature of the apple's surface changes with different
       steaming techniques.}%
-  \label{apple-experiment-surface-temperatures}
+  \label{fig:apple-experiment-surface-temperatures}
 \end{figure}
 
 \begin{figure}[ht]
+  \centering
   \input{plots/fig-temperature-ambient.tex}
   \caption[Dutch Oven temperature versus steaming technique]{This figure shows
       how the ambient temperatures inside of the Dutch oven change depending
       on the steaming technique that is used.}%
-  \label{apple-experiment-ambient-temperatures}
+  \label{fig:apple-experiment-ambient-temperatures}
 \end{figure}
 
 Generally though, achieving too much steam is relatively challenging. I~could only